Hunter Chicken | Poulet Sauté Chasseur
Course: MainServings
2
peopleCooking time
25
minutesExperience the rustic French flavors with this Hunter Chicken (Poulet Sauté Chasseur) recipe. It features tender chicken legs cooked with a medley of mushrooms, shallots, cognac, and herbs, creating a rich, satisfying sauce. Perfectly paired with boiled potatoes, this dish is an indulgent meal that brings a touch of countryside cuisine to your dinner table. Follow our step-by-step guide for a delicious homemade chicken chasseur.
Ingredients
- Hunter Chicken
2 chicken legs (2 thighs and 2 drumsticks)
1 tablespoon butter
olive oil
10 medium sized white mushrooms, sliced
2 shallots
a generous splash of cognac
75ml white wine
150ml brown stock or chicken jus
1-2 teaspoons flour
1 small tomato, grated
parsley and tarragon
salt and pepper
boiled potatoes to accompany
Directions
- Hunter Chicken
- Trim the end of the bone on the drumsticks. Heat butter and a bit of olive oil in a pan. Once it smokes lightly, add chicken thighs and drumsticks skin-side down, gently heat. Season with salt and pepper.
- After 5 minutes, flip the chicken and cook for another 8-10 minutes. Remove and set aside.
- Slice mushrooms and dice shallots. In the same pan, sauté mushrooms until slightly brown, season with salt and pepper. Add shallots and sauté for a minute, drain any excess fat.
- Sprinkle flour over the mix, stir and cook gently. Flame with cognac and add wine. Reduce slightly.
- Stir in the grated tomato and stock. Once simmering, cover and leave for 6-7 minutes. If sauce is watery, uncover and boil rapidly to a sauce consistency.
- Return chicken to the pan, cover, and simmer for 5 minutes until reheated. Garnish with chopped parsley and tarragon. Serve with boiled potatoes.
